(or store bought if you are not an obsessive person like i am quickly becoming)

1 1/2 cups freshly grated parmesan

2 large eggs, lightly beaten

1/2 tsp grated nutmeg

1/4 cup finely chopped italian parsley

zest from 1 lemon grated on a microplane

salt and pepper

4 Tbs unsalted butter

8 fresh sage leaves

4 Tbs cream

divide pasta into 4 pieces, roll each one out through the thinnest setting a pasta machine. lay the sheets on a lightly floured work surface and cover with a damp kitchen towel.

make the filling: in a large bowl combine the ricotta, 1 cup of parmesan, the eggs, nutmeg, lemon zest and parsley and mix until thoroughly blended. Season with salt and pepper and set aside.

cut the pasta into 3" squares, cutting only 4 or 5 at a time. place a generous teaspoon of the filling in the center of each and fold the dough to form a triangle. press the edges together to seal. bring the two bottom points together and pinch to seal. transfer to a baking sheet lined with a kitchen towel.

bring a large pot of water to a boil and salt generously.

meanwhile, make the sauce. In a saute pan, melt the butter, add the sage leaves and let the butter get a little brown..do not let it burn. add the cream and let simmer just to thicken slightly.

cook the pasta in briskly boiling water for about 3-4 minutes. using a slotted spoon, drain the pasta well and transfer to the butter sauce. toss to coat and add the remaining 1/2 cup parmesan and cook over low heat until the pasta is well coated. serve immediately.

**i sometimes find that regular grocery store ricotta can be a bit watery...i usually drain it for a few hours or overnight in cheesecloth, a colander or coffee filter.

4 comments:

I love tortellini and this looks amazing but alas I am a realist and know I will never get around to making it from scratch. But if I ever get a bug up my skirt I will defiantly remember this recipe..lol

stephanie--why not buy some pre-made fresh tortellini and just make this simple sauce with it...no one would be the wiser!lois--yes..i am making my own mozzarella and ricotta...and going to try my hand at goat cheese soon. it is a little insane.

i love to hear your comments and welcome them, although i moderate each one before approving. if you are an @no reply blogger, please leave a contact email or twitter account, so i can respond to you directly. thanks!